It’s been awhile hasn’t it?
Well, school is now in full swing and we’re a little bit more then halfway though September.
Picked up my first bushel of apples (I will eventually go pick some of my own this year dagnamit) so even though the leaves have yet to change, for me at least, fall is officially here.
Besides eating apples straight up or slathering them in peanut butter and even just placing them thinly slices on toast with some honey (mental food porn, nom) what I’ve really been craving is applesauce.
Thinking back to when I first moved into this apartment and couldn’t remember how exactly to use my rice cooker, I thought their might have been a section in the back of the manual with recipes. And there was!
But it wanted me to add butter and apple cider… to the applesauce. Huh?
Time to consult Google and gather more saucy intel.
The measurements seemed pretty much the same across the board for the batch size I was looking to make so I just jotted down the basics and decided to wing it.
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(Rice Cooker) Curry n’ Cinnamon Applesauce
+ 6-8 smallish apples (or 4-5 large)
+ 1/4 cup sugar
+ 3/4 cup water
+ 1/4 tsp curry powder
+ 1/2 tsp cinnamon
+ 2 pinches of nutmeg
Peel, core, and roughly chop 6-8 smallist apples (or 4-5 large ones).
Dump the lot into whatever container you’ll be cooking (in my case a rice cooker) and then add your sugar, water, curry powder, cinnamon, and nutmeg.
Stir so everything gets coated and then either turn your magical machine on (crock pot, rice cooker) and wander away or cook in a sauce pan on medium for 15-20 minutes stirring once or twice until apples are soft and mushy.
Depending on what type of apples you use they will either naturally disintegrate into saucy goodness or you’ll have to let everything cool before using a fork, potato masher, blender or a food processor to reach your desired consistency.
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All the hearts ♥